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I have all my recipes, writing, and photos stored in Google Reader and will be slowly re-posting all of your favorite VV recipes. Unfortunately, I am unable to restore the wonderful comments that you all shared on each of my posts, but I'm sure we'll build those back up over time.

Please bear with me as I work to restore VV to its former glory. Thank you for your patience and your support!

Herb Roasted Chicken Breasts

A healthy dinner for a spring weeknight with fresh herbs from the garden. The marinade makes this chicken extra tender. The blend of fresh herbs makes it irresistible!

Paul Newman’s dressing has been a favorite marinade in my family for a long time – it is great on chicken, pork, and especially London broil. The blend of herbs adds an earthy fragrance, and compliments the tender, juicy chicken perfectly.

In a blender or small food processor, measure all the rest of the ingredients. Blend on high speed for about one minute, until herbs are chopped fine and liquid is emulsified. Pour the marinade into the bag with the chicken, schmooshing it around until the chicken is completely coated. (And yes, schmooshing is the technical term.) Refrigerate for at least 30 minutes or up to overnight.

Preheat the oven to 375 degrees. Place the chicken and the marinade in a greased baking dish and cover with foil. Bake for about 1 hour, until a meat thermometer inserted into the meat registers 180 degrees. Serve immediately with your favorite veggies and sides.